That is the world’s most boring name for a dish. It’s like calling chili “Meat, bean, onion, garlic, tomato, pepper, spices and beer stew”. But whatever, I made it up, so it doesn’t have a name. Or, okay, we can call it: Frigging Delicious Slaw. Or: This Slaw Makes Regular Coleslaw Look Like a Total Fool. It’s lightly sweet, but really fresh and crunchy, vaguely Mexican in flavor because of the cilantro, but you could easily leave the cilantro out and use orange juice in place of the lime to change it up.
So I made burgers on Christmas Eve, because it was almost like Cheeseburger Friday (I eat pretty reasonably most of the time, so by Friday I’m ready for some fatty meat, which is why I inadvertently started eating a cheeseburger every Friday when we go out for drinks after work, ask Dom, it’s true). This slaw I invented to go with it. I like coleslaw a lot, because it’s like a salad that you can keep in your fridge already dressed. I’m not a huge fan of mayonnaise-y restaurant coleslaw, dripping as it is with tasteless white condiment goop. Homemade coleslaw is another story. When my mom makes ribs, she usually makes a homemade coleslaw with them, green cabbage and onions, in an oil and vinegar dressing. VERY good, excellent foil to the rich, fatty ribs.
I LOVE purple cabbage, a lot. And radishes. Radishes are so under-used, I think. When you make this slaw, make sure you keep a few radishes aside to slice and lay on top of crusty, (thickly) buttered French bread, and then sprinkle a lot of salt on it, it’s the second best snack in the world after salami-cream cheese-dill pickle roll ups. So any excuse to use a nice purple cabbage is an excuse I will use. Plus, I have a unique genius for making up dressings. Ask anyone.
Sweet Purple Cabbage, Carrot and Radish Slaw
1 small head of purple cabbage, sliced as thinly as you can
* A note on purple cabbage- Don’t buy a big huge one, I like to keep them about the size of a large grapefruit, because the smaller ones I find to be less bitter and have more purple and less white fibrous ribs. To chop it, cut the thing in half lengthwise, stem end up. Cut a big V out of the bottom of each half to remove the stem and all the hard bits around it. Then start slicing, as thinly as you can, really, the whole thing, also lengthwise. Then cut the pile in half once the other way.
1/2 a sweet onion, sliced very thinly
a bag of julienned carrots – you buy this at the store! You can julienne them yourself, of course, but why would you?
a bunch of radishes, trimmed and sliced, then halved so they look like half moons
1/2 cup cilantro
juice of 2 limes
1 tbsp apple cider vinegar
1/3 cup light sour cream
3 tbsp white sugar
copious amounts of salt and pepper
So toss all the veggies in a bowl. In another bowl, whisk together the rest of the ingredients. Toss the dressing over the veggies. THAT’S IT.